Instructions

1. Preheat your one to 375º F and prepare a 12 c up muffin pan with cooking spray, set aside.
2. In a mixing bowl mash the banana and stir in the sugar and coconut oil.
3. Beat in the egg, then stir in the milk and vanilla.
4. To the mixture add the flour, baking powder, cinnamon, miniature chocolate chips and pecans, stir until it just comes together.
5. Divide the muffin batter among the 12 cups in your pan and bake for 15-17 minutes, until golden on top.
6. Carefully remove from the oven and let the muffins cool in the pan for 5 minutes, serve warm.
7. Store remaining muffins in an air tight container at room temperature for up to 3 days.